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Barley Gruel
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
425Calories
10 gProtein
92 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein9.6 g
Carbohydrates92 g
Fiber8.5 g
Sugars0.6 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1080 mg
Potassium188 mg
Calcium313 mg
Iron32 mg
Magnesium46 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate133 mcg
Choline20 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 196. The excerpt below is the record exactly as published.
Barley Gruel. — The colour and taste of gruel is much improved by washing the seeds and throwing off the first water after it has boiled a few minutes. Boil three ounces of pearl barley in a pint of water for ten minutes, then throw it off and put to it two quarts of boiling water
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